The New York Times Cookbook

Top 10 Cookbooks

The New York Times Cookbook By Craig Claiborne (HarperCollins Publishers, 1961)

First published in 1961, The New York Times Cookbook set the standard for American cookbooks. Although many of the nearly 1,500 recipes have been revised or replaced over the years, the tome manages to maintain a sense of timelessness. Author Craig Claibourne was the first man to head the food section of a major U.S. newspaper and his work at The New York Times shaped food journalism across the country for many decades. The recipes in the book are a reflection of his work at the Times, all having originally appeared in the paper. And while the recipes originated from countless sources, they were all refined in Claibourne's test kitchen to ensure clarity and ease. They run the gamut from American classics like barbecue ribs with beer and honey to the more exotic flavors of Spanish fish chowder and lebkuchen.

< Previous | Next >

More Cookbooks
More Top 10 Lists

(Updated: 03/16/12 SB)